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Cook'n with Betty Crocker 
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Raspberry-Filled White Chocolate Bars |
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Serves: 24 Print this RecipeServing Size: 1 bar Mark Bocianski - Wheaton, Illinois Bake-Off® Contest 34, 1990 There is no sugar added to spreadable fruit and you'll find it in the jam and jelly section of most large grocery stores. It's delicious baked in these contemporary bars. 1/2 cup margarine or butter 1 (12-ounce) bag (2 cups) white chocolate chips (vanilla), or 2 (6-oz) pkg. white baking bars, chopped 2 eggs 1/2 cup sugar 1 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon amaretto or almond extract 1/2 cup raspberry jam or spreadable fruit 1/4 cup sliced almonds, toasted* Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add I cup of the white vanilla chips. LET STAND; DO NOT STIR. In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon. colored. Stir in vanilla milk chip mixture. Add flour, salt and amaretto; mix at low speed until just combined. Spread half (about I cup) of batter in greased and floured pan. Bake at 325°F. for 15 to 20 minutes or until light golden brown. Stir remaining I cup white vanilla chips into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread may show through batter.) Sprinkle with almonds. Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. *TIP: To toast almonds, spread on cookie sheet; bake at 325°F. for 6 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 bar): Calories 180; Protein 2g; Carbohydrate 22g; Fat 9g; Sodium 105mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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